After finishing up my last blog post, imagine my surprise when I got a message a few hours later from the college saying campus was closed. Well, that meant two things for me: more time to catch up on sleep and an early afternoon of cooking ahead. After making the gnocchi a few days ago, I had to think of something I could make to use up more of my stored mini redskin potatoes. Being able to finish up the remaining chicken stock sitting in my fridge since the pupusa night would also be a plus. Thankfully, two recipes took up much of the potatoes and got the stock out of the fridge. Let's take a trip to Québec for some poutine and return back to the Midwest for some bacon cheddar potato soup.
